Pimento Cheese Deviled Eggs: A Southern Delight

Elevate your next gathering with these pimento cheese deviled eggs, a Southern twist on a classic appetizer. Bursting with flavor from sharp Cheddar, tangy pimentos, and a hint of crisp bacon, these deviled eggs are sure to be a hit at any potluck, BBQ, or family get-together.


  • 12 large hard boiled eggs, peeled
  • 4 ounces sharp Cheddar cheese
  • 1/2 cup salad dressing (such as Miracle Whip®) or mayonnaise
  • 1 teaspoon yellow mustard
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons finely chopped pimentos, well drained (plus more for garnish)
  • 1 slice cooked, crisp bacon, crumbled
  • 1 tablespoon chopped fresh dill (optional)


  1. Prepare the Eggs Slice the eggs in half lengthwise and carefully remove the yolks. Place the yolks in a food processor.
  2. Make the Filling Add the sharp Cheddar cheese, salad dressing or mayonnaise, yellow mustard, cider vinegar, Worcestershire sauce, garlic powder, salt, and pepper to the food processor with the yolks. Blend until the mixture is smooth and creamy.
  3. Incorporate Pimentos Gently fold in the finely chopped pimentos.
  4. Fill the Egg Whites Scoop or pipe the pimento cheese mixture into the egg white halves.
  5. Garnish and Chill Garnish each deviled egg with additional pimentos, crumbled bacon, and chopped fresh dill, if using. Chill the eggs in the refrigerator until ready to serve.

Tips for Perfect Deviled Eggs

  • Peeling Eggs: For easier peeling, use eggs that are at least a week old. After boiling, cool them rapidly in ice water.
  • Smooth Filling: Blend the yolk mixture until completely smooth for the best texture.
  • Piping Tips: Use a piping bag or a resealable plastic bag with a corner snipped off for a neat presentation.


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